Stir It Up Recipe - Cooking Index
Stir It Up Recipe - Cooking Index
| Tofu Marinade | ||
| 1/2 cup | 118ml | Water |
| 1/4 cup | 59ml | Tamari |
| 2 tablespoons | 30ml | Sesame oil |
| 1 1/2 teaspoons | 7.5ml | Brown rice vinegar |
| 1 1/2 teaspoons | 7.5ml | Minced garlic |
| 1 1/2 teaspoons | 7.5ml | Minced ginger |
| 1 | Salt | |
| 2 cups | 474ml | Firm tofu in 1/2" cubes |
| Stir Fry Sauce | ||
| 5 tablespoons | 75ml | Mirin (sweet rice wine) |
| 7 1/2 tablespoons | 112ml | Tamari* |
| 5 tablespoons | 75ml | Water |
| 5 tablespoons | 75ml | Maple syrup |
| 1 1/4 tablespoons | 18ml | Sesame oil |
| 2 1/2 tablespoons | 37ml | Arrowroot |
| 1/2 teaspoon | 2.5ml | Red miso paste |
| Stir Fry | ||
| 1 tablespoon | 15ml | Oil |
| 1 tablespoon | 15ml | Minced garlic |
| 1 tablespoon | 15ml | Minced ginger |
| 1 | Red pepper flakes | |
| 1 cup | 237ml | Thinly-sliced daikon radish |
| 1 cup | 110g / 3.9oz | Thinly-sliced carrots |
| 1/2 cup | 118ml | Thinly-sliced zucchini |
| 1/2 cup | 118ml | Thinly-sliced yellow squash |
| 1 cup | 237ml | Thinly-sliced English cucumbers |
| 1/2 cup | 118ml | Thinly-sliced red peppers |
| 1/2 cup | 31g / 1.1oz | Diced green onions, plus |
| 3 tablespoons | 45ml | Diced green onions |
| 3 cups | 711ml | Shredded nappa cabbage |
| 1 cup | 237ml | Shredded red cabbage |
| 1/4 cup | 59ml | Shredded green cabbage |
| 1/2 cup | 118ml | Stir fry sauce |
| 2 cups | 474ml | Marinated cubed firm tofu - (listed above) |
| 2 cups | 320g / 11oz | Cooked brown rice |
| 1 tablespoon | 15ml | Toasted sesame seeds |
* Tamari is similar to but richer than soy sauce and is available in Asian food sections of most grocery stores.
For the Tofu Marinade: Place the water, tamari, sesame oil, vinegar, garlic, ginger and salt in a bowl and whisk together. Gently stir in the tofu to coat. Cover the bowl and refrigerate for an hour. Stir, then cover and refrigerate for another hour.
For the Stir-Fry Sauce: Place the mirin, tamari, water, maple syrup, sesame oil, arrowroot and miso paste in a bowl. Whisk until the miso and arrowroot are completely dissolved and all ingredients thoroughly incorporated. Stir well before using. Makes 1 cup. Use half for this recipe, reserve half for another use.
For the Stir Fry: Heat a wok over medium-high heat, then add the oil. Add the garlic, ginger and red pepper flakes. Saute until fragrant, about 30 seconds. Add the daikon, carrots, zucchini, yellow squash, cucumbers, red peppers, half a cup of the green onions and the cabbage and saute 3 to 5 minutes, stirring occasionally. Add the stir-fry sauce and tofu, and stir until the sauce reduces into the vegetable mix. Serve over the brown rice. Garnish with the remaining green onions and sesame seeds.
This recipe yields 4 servings.
Each serving: 542 calories; 27 grams protein; 57 grams carbohydrates; 10 grams fiber; 25 grams fat; 4 grams saturated fat; 0 cholesterol; 2018 mg. sodium.
Source:
The Los Angeles Times, 09-24-2003
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